| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Philadelphia |
Cheesecake, Dessert, Low-fat |
12 |
Servings |
INGREDIENTS
| 12 |
|
Reduced fat vanilla wafers |
| 3 |
|
8-oz. Philadelphia fat |
|
|
free cream cheese |
|
|
softened |
| 3/4 |
c |
Sugar |
| 1 |
t |
Vanilla |
| 3 |
|
Eggs |
| 1 |
c |
Assorted cut-up fruit or |
|
|
reduced calorie cherry |
|
|
pie |
|
|
filling |
INSTRUCTIONS
Place wafers, flat side down, on bottom of each of 12 paper-lined
muffin cups. Beat cream cheese, sugar and vanilla with electric mixer
on medium speed until well blended. Add eggs; mix just until blended.
DO NOT OVERBEAT AFTER ADDING EGGS. Pour over wafers, filling each
cup. Bake at 325 degrees F. for 30 minutes. Cool before removing from
pan. Refrigerate several hours or overnight. Top with fruit just
before serving. 12 servings. Variations Lemon: Stir 1 Tbsp.
fresh lemon juice and 3/4 tsp. grated lemon peel into batter.
Pumpkin: Mix 3/4 cup canned pumpkin, 3/4 tsp. ground cinnamon and
dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit.
Cherry: Omit fruit. Top with 1 can (20 oz.) reduced calories cherry
pie filling before serving. Quick Crust: Substitute 1 (9 oz.)
ready-to-use graham cracker crumb crust (extra serving size) for
crumbs. Makes 10 servings. (Adds 6g fat per serving.) Honey Crunch:
Omit sugar. Mix 1/2 cup honey in with cream cheese. Omit fruit. Top
with 3/4 cup lowfat granola ceereal; drizzle with 1 Tbsp. honey before
serving. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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